This cake reminds us of a good old fashioned coffee cake from days of yore, but with a glow-up for the 21st century- tart cranberries, a decadent sour cream sponge cake, two layers of cinnamon crumble, and a tangy lemon zinger surprise in the centre. It's sweet, sour, surprising and super delicious.

We've had this recipe for years and it's always been a crowd-pleaser, but we've updated it so that it keeps well in the freezer! You can warm it up and eat it for breakfast with a cup of coffee, or it also packs well for an after-lunch snack or a treat to take on your Sunday stroll about town.